Objective:
The course objective is to give students an in-depth overview of the restaurant industry by covering topics such as restaurant marketing, financial management, menu planning, food preparation safety, and beverage service.
Learning Outcomes:
- Upon completion of the course, the student will be able to distinguish between commercial and noncommercial food service operations and identify various service roles in the industry
- Evaluate different types of restaurant marketing strategies, including email marketing, mobile marketing and social media marketing
- Measure standard food and beverage costs and summarize the food purchasing and receiving process
- Differentiate between objective and subjective food pricing methods, and define several pricing methods, such as the reasonable price, highest price, intuitive price and ratio price methods
- Evaluate the purpose of a yield test and learn about common inventory control policies, procedures, techniques and systems
- Differentiate between types of restaurant service, including full service, self-service, table service, and banquet service
- Explain responsible serving practices for alcoholic beverages. List common bartending supplies and tools
- Critique design requirements and considerations for kitchens, dining rooms and food storage areas
- And analyze current trends in a variety of restaurant service fields.
General Course Topics:
- Introduction to food and beverage operations
- Feasibility planning for the restaurant industry
- Marketing fundamentals for restaurants
- Menu planning basics
- Food and beverage costs and purchasing
- Food and beverage pricing methods
- Food and beverage storage
- Inventory control for food and beverage services
- Restaurant food production
- Food preparation basics
- Food preparation safety
- Types of restaurant service
- Restaurant service overview
- Serving alcoholic beverages
- Restaurant design and equipment selection
- Financial management for food service
- Food and beverage industry trends